Masala Butter Aloo

I saw a Reel on the Internet, but did not grab a piece of paper and a pen to write it down.

I checked different recipes, but no luck finding the one I saw. But I can easily recollect the steps from the Reel. Everything else is my own experiance.

A flavoured butter is awesome. So many variations and lots of great dishes to use it. 

The preparation started with the typical Indian basics: onion, garlic, ginger in oil and whole spices. The ground ones came a little later. The smell in the kitchen and then in the apartment were absolutly Indian.

When the veggies had cooked enough, I took the pan off the heat to cool down a bit. That was the time to get the potatoes in the pot.

The veggie mix went in a blender with a bit of creme fraiche and were mixed. Then I added cold butter and mixed it well. To cool it more, it went in the fridge for a bit.

Ingredients:

2 green onions, 3 garlic cloves, 1 large knob of ginger, 1 red chili, 1 tbsp rapeseed oil

1/2 tsp cumin seeds, fenugreek seeds, brown mustard seeds, coriander seeds

1 tsp garam masala, 1 tsp tumeric, 1 tbsp tomato paste

1 long green pepper, 1 yellow bell pepper

60 g cherry tomatoes, 1 carrot

60 g butter, 60 g creme fraiche, 200 ml veg stock

Potatoes and parsley

Chop all veggies and heat up the oil in a wok. Start with onion, garlic, chili and ginger. After 3 min add the spices and let them roast. Add the tomato paste and cook it too. Pour in half of the veg stock. 

Start the potatoes.

Now all other veggies in the wok and sauté them. Gradually add more veg stock. Take the wok off the heat and put all of it in a blender. Give it a good mix and add creme fraiche first, mix, then the cold butter.

Serve over potatoes and rough chopped parsley or other greens.